Plant Docs

Looking for something different but easy for dinner? I cooked up this edamame pasta and mixed it with vegan oil-free pesto. (Recipe below) I stir-fried some broccoli and added some purple cabbage and red peppers and cashews. I heated up some ready to go basil seitan. Then mixed it all together.

This dinner was packed full of protein, a rainbow of antioxidants, and lots of texture and crunch.

I love the Explore brand edamame pasta, as it has a wonderful chew to it and is very high in protein with one ingredient- edamame flour. Adding a few red peppers and purple cabbage to the broccoli stirfry gave it a bright and colorful look while adding a rainbow with nutrients. A tofurkey brand basil seitan has a great texture and is super yummy, but does have some oil. All together this was an awesome dinner that I will make again!

Vegan Pesto from thevegan8.com
2 cups lightly packed basil leaves
1/4 cup water
1/2 cup pine nuts or walnuts
1 garlic clove
1/4 teaspoon Himalayan salt
2 tablespoons nutritional yeast
1/2 a lemon, or as much as you'd like, to taste
Blend all together until it reaches desired consistency

’sForDinnerTonight

I made this delicious dinner in 20 minutes while vacationing on ☀️Block Island. While the quinoa was cooking, I heated up the curried Tootie’s Tempeh in a toaster oven for 15 minutes, sautéd the asparagus with garlic salt and lemon juice for five minutes, and steamed the corn for 5 to 10 minutes. This dinner had all the flavors of the season plus ready-to-go delicious curried Tootie’s Tempeh.

Tempeh is one of my favorite plant-based protein sources as it’s minimally processed, has a lot of antioxidants and nutrients, and one serving has 16 g of protein! If you split this box with one other person, you would get 21 g of protein. I love how firm it is with a great texture and deliciously spiced without any added oil.

If you’re not familiar, Block Island is a gem, 12 miles off the coast of Rhode Island. When you’re biking and hiking in the more remote corners of the island, you feel like you’re in western Ireland with the rolling green hills, stone walls, and ocean vistas. Don’t come, it’s my secret place😍

. Tootie's Tempeh Tootie's Tempeh

How many times have you left for an early morning vacation and ended up stopping for a quick bite on the road that you regretted? With a tiny bit of advanced planning, making a couple of jars of overnight oats the night before - results in a breakfast that you feel good about - that’s delicious and nourishing.

I made these overnight oats with Bob’s Redmill high protein oats, calcium-fortified oat milk, cinnamon, a half a cup of frozen blueberries, 3 tablespoon of the Trios seed mix from 365, which combines ground flaxseed, h**p hearts, and Chia seeds. I also sprinkled in a few pumpkin seeds and walnuts.

It took a couple minutes to make, but paid off as we were able to enjoy this breakfast on the way to an early ferry. Unfortunately, we never would’ve found this delicious breakfast anywhere on the way.

Surprise! Plant Docs is offering one more cooking together virtual class before the summer kicks into high gear!

Learn how to create your own veggie burgers on June 25 at 6 PM Eastern time over Zoom. I will use a template so you can choose your favorite ingredients and combine them to get the perfect texture to make your own veggie burgers. We will bake them in the oven and you can freeze them so you’ll have perfect delicious veggie burgers all summer long.

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When I saw the name, Healthy Living Market, of course I had to check it out! The irony is, shouldn’t every grocery store be a healthy living market? However, the majority of food found in our local supermarkets would not be “Plant Docs approved “. What I mean by that is the first three ingredients contain oil, a form of sugar, a refined flour, or salt. When these are the main ingredient of what you’re eating, it’s crap.

In this video, I highlighted the beautiful produce, and some of the fun sections in this chain of supermarkets called Healthy Living Market, which are located in Vermont and New York.

The needle is moving - ever so slowly, but as more people and systems realize the importance of food quality and health, there will be more demand for healthy markets like this one.

Kudos to Healthy Living Market for doing what you do since the 1980s!

Healthy Living Healthy Living

This was the first recipe I’ve made from Vegan Richa’s Indian Kitchen cookbook and I absolutely loved it! The yellow lentils with spinach is super tasty and full of fiber and protein.

Thinking about building a complete vegan dinner off the any bean any green any grain concept… this recipe satisfies the bean in the green, and then I made brown basmati rice to serve it over for the whole grain.

I used red lentils because I didn’t have any yellow and it worked just fine. We also didn’t have the Fenton Greek seeds, but it came out wonderful. I also admitted the oil which I do for all recipes.

I can’t wait to make this again and serve it to others, it was absolutely delicious!

Richa Hingle | Vegan Recipes

Are cheese and chocolate cupcakes calling your name? You're not alone. In my next virtual Food for Life class, Breaking the Food Seduction on Thursday, June 18 at 6 PM discover why these foods trigger cravings and why nobody finds themselves addicted to broccoli. Learn the science behind food cravings.
Learn practical strategies to take back control and give your body what it truly needs. I'm Dr. Janet Limke. I'll share delicious recipes. Join me online and learn how to break free from food seduction.
Register today. Here.
https://plantdocs.com/food-for-life

Wendy made this dinner in under⏳15 minutes! She started by cooking up some red lentil pasta (careful not to overcook) with 🫛 English peas. Then she added in a can of artichoke hearts and chickpeas and used a a delectable leftover lemon 🍋 tahini sauce she had in the fridge. Altogether it made a simple and quick Mediterranean pasta in under 15 minutes!

Lemon 🍋Tahini Sauce
1/2 cup raw cashews soaked for four hours. Then drained.
Juice from 1/2 lemon
1/4 cup tahini
A few grinds of fresh black peppercorns.

Combine all the ingredients in a high speed blender. Add warm water 1 tablespoon at a time to bring to the consistency desired.

The Skinny Pancake is the first breakfast restaurant in Burlington, Vermont I came to know and love as my son’s good friends, Robbie and Megan worked there. This weekend we revisited the Skinny Pancake while in Burlington attending Robbie and Megan’s wedding. And had the same delicious savory crêpes that I love.

It’s full of sautéed mushrooms and onions, spinach, roasted squash, and vegan pesto. They also had this delicious vegan black bean burrito and many other plant based options.

It’s so fun when a restaurant is so good it sticks around for years and years and serves vegan options you’ll love! We will stop here every time we’re in Burlington, Vermont - and by the way, they have many other locations around New England and New York :-)